Mee Goreng (Fried Malay noodles)
225 g (8 oz) fine egg noodles
4 tbsps peanut oil
1 onion, finely chopped
2 cloves garlic, crushed
1 green chilli, seeded and finely sliced
1 tsp chilli paste
120 g (4 oz) pork, finely sliced
2 sticks of celery, sliced
1/4 small cabbage, finely shredded
1 tbsp light soy sauce
120 g (4 oz) prawns or shrimps, shelled and deveined
Salt and pepper
1. Soak the noodles in hot water for 8 minutes, until they are soft. Rinse in cold water and drain thoroughly in a colander.
2. Heat the oil in a wok and stir-fry the onion, garlic and chilli, until the onion is soft and just golden brown.
3. Add the chilli paste and stir in well.
4. Add the pork, celery and cabbage to the fried onions, and stir-fry for about 3 minutes, or until the pork is cooked through. Season to taste.
5. Stir in the soy sauce, noodles and prawns, tossing the mixture together thoroughly and heating through before serving.
100 g (4 oz) Chinese egg noodles
2 tablespoons vegetable oil
6 spring onions, sliced
1 tablespoon grated fresh root ginger
500 g (1 lb) Chinese leaves, cut into 1 cm (1/2 inch) thick slices
100 g (4 oz) lean cooked ham, chopped
100 g (4 oz) beansprouts
1 tablespoon soy sauce
4 tablespoons chicken stock, dry sherry or water
freshly ground black pepper
1. Bring a large saucepan of salted water to the boil. Add the noodles, bring back to the boil and cook for about 3 minutes or according to packet instructions, until just tender. Drain and set aside.
2. Heat the oil in a wok or large frying-pan, add the onions and ginger and fry gently for 2 minutes, stirring constantly.
3. Add the Chinese leaves to the pan with the chopped ham. Fry for a further 2 minutes, stirring the mixture constantly.
4. Add the drained noodles, together with the beansprouts, soy sauce, stock and salt and pepper to taste. Increase the heat to moderate and stir-fry for about 5 minutes until the vegetables are tender but still crisp and most of the liquid in the pan has evaporated.
5. Taste and adjust seasoning. Turn into a warmed serving dish.